Cut the meat into small pieces with a knife while maintaining a rustic consistency.
Place the chopped meat in a bowl and season with salt and black pepper to taste.
Add the juice of half a lemon and a few extra drops if you desire more acidity.
Drizzle some BuondiOli raw oil and gently mix to combine the flavors without warming the meat.
Add capers to taste and mix again.
Serve the tartare immediately with warm toast.
Chef's knife
Cutting board
Bowl
Mixing spoon
Italy, Puglia
| Energy (kcal) | 126.33 |
| Carbohydrates (g) | 0.9 |
| of which Sugars (g) | 0.77 |
| Fat (g) | 56.73 |
| Protein (g) | 64.6 |
| Fiber (g) | 0.63 |
